You're frying the bread. And what that does is put a thin layer of oil on the outside of the bread. Oil is hydrophobic, it repels water. Hence, the bread doesn't get soggy. Butter or mayo will do the same thing for the inside of the sandwich. Because they are oil based, they will prevent water from veggies from soaking into the bread. Vietnamese also use pate in the same way. Don't burn your soy sauce. Burnt soy is bitter and nasty. Remember that curry powder is DRY. It needs time to hydrate. If you're cooking with it make sure you cook it for a while otherwise it will be extremely grainy, like wet sand. If you're putting in yogurt let it sit for a while so the curry powder can absorb the moisture. If you're going to add a fried egg to anything, the egg yolk MUST be runny. That's the whole point. The yolk mixes with the food and becomes a silky smooth sauce. Coconut milk and sriracha go with everything. As does a properly fried egg. And sister Green is adorable.
Thanks for pointing out about the butter. There's no reason a sandwich should go soggy unless you happen to leave out that butter (or butter substitute) to create the barrier. That's not to say frying or toasting the bread won't add flavour, but let's kill off this 'soggy packed lunch/picnic sandwiches' myth before it takes hold!
Oof... had to put your 2... I mean 20 cents in lol. I can appreciate people liking what they like. But to say coconut milk and sriracha go with everything is some funny stuff. That’s like a child’s point of view on food. But maybe you’re right... I always have either of the three on my cereal, ice cream, cheese cake, hell even a burger lol. If you haven’t had a PB and J with an egg, and some sriracha coconut sauce to dip... oh boy 🤤 you’re missin out.
My cheat code is mixing butter with herbs. You take butter, melt it down into a sauce pan, stick whatever herbs you want turn down the heat and then stick that ish back in the fridge in a bowl, bam instant flavor anywhere you put it. Another is clarifying butter. So much easier than many people make it out to be and it tastes sooooo good. Butter overall is just amazing and so versatile.
There's this other cheat I use all the time. I often make a batch of green chutney (very popular in India)- it's just mint and coriander (or just either one), ginger, green chillies, some salt, and squeeze of lemon according to your taste- blended together. It's spicy and tangy and super fresh. You can use it on sandwiches and wraps as a spread (works really well with ketchup/cheese/mayo), as a dip, a topping on salads, etc. you can even mix it in with rice and have it with some spiced yoghurt/raita- perfect summer lunch.
Anchovy paste, fish sauce, tomato paste, or just straight up MSG will give great Umami flavor to a dish. There's a stigma that MSG is bad for you but it's in everything we love to eat and gives that extra oomph so easily.
My cheat code is garam masala powder. I like it on lots of things like meats, eggs and rice. It's like a secret weapon.. put it on steak and it's delicious but no one can ID what it is :) Peace love and happiness to you family Green. Thanks for all the life changing work you do :)
Yogurt is such an underrated ingredient. Like making tuna salad with Greek yogurt instead of mayo makes it a healthier snack with loads of protein. Mixing in some spices and making a sauce like they said in the video. I've even mixed it with a little honey to dip fruit in. Yogurt covered pretzels are awesome. And just mixing it with some fresh fruit makes a good snack itself. I recommend it to anyone.
My favorite cheat code is to add a little bit of vanilla to spicy dishes. It cuts back on the spiciness and adds a little "Je ne sais quoi" to the dish that elevates it to a whole new level!!! So good!
My husband does this but with cinnamon, I was very dubious when he used it for our tacos when the chili we used was hotter than expected but it was AMAZING! Will have to give him the vanilla idea and compare the two
In Belgium, they add vanilla to the cooking oil of French fries. Just great. French fries should actually be called Belgian fries as they are the grandmasters of this dish. And they eat them with mayo (home made mayo of course)
Re: coconut milk, since you guys seem to like it a lot, I thought you might wanna try a couple of dishes we have in Filipino cuisine: 1. a quick suman - you cook rice in coconut milk, but you wrap them in banana leaf, lotus leaf, or pandan leaf, just drop the tightly wrapped, washed rice grains into the pot with coconut milk. it should come out as a rice ball and can be eaten as a snack with some sugar or syrup or honey, and shredded coconut. 2. maja blanca - think coconut milk panna cotta with sweet corn 3. laing / pinangat - bitter greens braised in ginger, chillis, and shrimp paste, sometimes with actual shrimp or pork 4. ginataang tilapia - we like braising pretty much anything in coconut milk, tilapia or any fish would do. with ginger, sugar cane vinegar, and a splash of patis/fish sauce. 5. avocado ice cream or shake - avocado and coconut milk with your sweetener of choice, blend it up, and freeze if you want ice cream. typically this is made with condensed milk too.
I love this channel guys. I've always been into cooking, and this has helped me so much. Started an herb garden, starting fermentation, making coconut curries, pounding chicken thighs, maybe even brewing beer or getting into sourdough bread. Thanks for having a truly inspirational channel!
I make a quick Tom Kha Gai soup it's a Thai soup that takes less than 10 minutes if you have prepared frozen ingredients beforehand. Basically you put in: 2 tbs chopped garlic 3 small pieces of gai (galanga is what it's called in English I think) 3 1" pieces of lemongrass Diced green onion (to your taste) 2 or 3 thai peppers (crush them) and you put it in a medium pot and let it cook a bit. Next: 1 can of coconut milk Fish sauce (to your taste) w Water (enough for desired consistency) 2 tbs Chicken stock (powder) Salt and Pepper Optional: cooked chicken, shrimp or whatever meat substance in the initial process Then you just let it all simmer for a bit and you have an easy, quick, and flavored soup! It's my grandma's recipe and it's the yummiest thing in the world. You can play around with the recipe to suit your needs
basically, to me the key to simple tasty cooking is: buy basic quality produce and spice up the shit out of it! One of my major "cheat codes" is onions. I start many of my recipes with stir-fried onions and it really adds flavor to anything. Thinly chopped raw onions are delicious in salads and dressings too. They're really cheap, available all year round and never disappointed me! I use roasted nuts and seeds a lot (sesame is fantastic!), sprinkled on rice, omelettes, stirred vegetables, salads, etc. Other seasonings I use a lot as well are bouillon cubes (effortless and yummy pasta/rice/polenta/bulghur/whatever), and apple cider vinegar (cheap and versatile!) Lastly, anything tastes amazing when breaded or coated in batter and deep-fried, although it takes more effort and makes your kitchen a mess ^^
Basil...fresh basil makes anything with tomato in it taste amazing. Shake some dried basil leaves on everything from KFC or McDonalds except the drinks and desserts. Basil not only tastes great, it is a natural way to help lower your blood pressure. Add a shake of basil on top of your soups, scrambled eggs, salads, stews, and almost any kind of meat. If your sammie has lettuce on it, add in a few fresh basil leaves for a wonderful additional taste. I now grow basil in clay flowerpots in the kitchen window so I have a constant supply all year round. I almost believe anything you cook on the stove (thar doesnt have milk in it) is probably going to taste better with basil added to it.
I love fried egg on almost everything. Sometimes it substitutes meat for me. One of my fav besides putting it on white rice is placing a fried egg on top of pesto pasta so when you break the yolk you get this extra sauce that's amazing!
so basically...asian food is supreme. so glad people are finally beginning to see the power of asian food (asia as a continent so including arabic, indian, pacific, indo china etc)
Weaboois Tea Even if they are, one day if you have a soul you should wake up and say "I don't want Italian food today", and proceed to going into other food like Asian, maybe American, Greek, African, etc. The possibilities are endless when you get to mashup food from multiple regions, too.
Ima here to share my own cheat code that you probably not going to find anywhere else. But it's hidden in so many Chinese cuisines (specifically seriously traditional Cantonese food). That is: pinch of sugar + equal amount of lard and soy sauce (the lard is preferably freshly yielded from some good pork belly). Optional upgrades (experiment with these you'll be surprised): diced spring onion, mashed fresh garlic, grilled sesame seeds, sprinkle of dried seaweed This brings you heaven. Mix it with anything that is supposed to be savoury basically (works the best with starchy food I think). In fact, one of my favourite Cantonese dish (very traditional) is indeed the lard rice, which is plain white rice stirred with the code.
I like to fry tomato slices with Olive oil, add some oregano, salt and combine it with toasted bread and any kind of cheese and prettend i am eating pizza xD.
Its pretty rare that a youtube comment changes my life.... so a huge THANKYOU. I love pizza but am also a bit overweight. I also love gardening and grow my own tomatoes and oregano. I ALSO live in France so a great variety of quality cheeses is not an issue. and I ALSO work in a place that doesn't close for lunch and have been packing my lunches for 3/4 years. Basically I feel that I was meant to see this comment. And to top things off I was your 100th "like". Cheers mate.
Curry, Coconut Milk, Olive Oil, Soy Sauce, and Siracha are pretty much staple items you need to have in your kitchen in general. Seriously transform any meal from like a 4 to an 8 ..or sometimes a 10 depending on how well you know how to balance your ingredients. I love these videos, and I'm no chef .. but I'm glad to see I've been getting some things right just winging it in the kitchen 💃🏿
well i for example hate it. it just overshadows nuanced flavours and all you get is the feeling that it tastes good but you dont really know what it tastes like.
MSG makes me damn thirsty and a friend gets small headaches from eating dishes with too much MSG. Bees almost got wiped out because of pesticides that was deemed safe to use by "science".
This isn't a real cheat code as it takes some work. But I keep a big jar of ginger infused simple syrup in the fridge. It does take time to make it, but if you make a big batch it keeps forever (well as long as you can keep from using it). You can add it to soy sauce and garlic for instant Asian dressing, drizzle on fruit or a tart to make it super classy and tasty. Add to iced tea, coffee, or sparkling water for a refreshing drink. It really elevates almost anything.
One of my favorite cheats is sweet chili sauce. Good as a dipping sauce, good as a topping for rice, meat and veggies. It's milder than sriracha and obviously sweet (Get that sugar!). Seriously one of my favorite foods anyway. Dip your spring and salad rolls! Top your stir fry, rice and pan-fried meat. Use in a marinade. Stuff's DELICIOUS.
These are all good "cheat codes" and they really are great, simple and budget friendly. I've been using all of these (and a few more) since the 1970's. I was lucky enough to live in a diverse neighbourhood that had many shops that sold wonderful new (to me) spices and ingredients and I loved trying new things. The shopkeepers were only too happy to educate me and give me recipes and tips as well so I was in my version of heaven. Yours really is one of the best channels to teach people how to eat healthy, tasty and varied food and show how easy and budget friendly cooking from scratch is. Even an old dog like me has learned some new tricks from your videos and I love learning new techniques and discovering new flavours. Thanks!
my favorite cheat code is using mayo in place of butter if you've got bread in the pan. spread it on the bread instead of butter. just try it the next time you make a grilled cheese sandwich, you'll thank me.
If you season rice while cooking it in oil (preferably butter) before adding the water, it’ll taste 100% better than adding the seasoning into the water.
Whenever my dad makes his fresh tomato sauce he always puts a teensy little sprinkle of sugar to balance out the acidity. Also, at our school fair they did something similar with the lemons, except instead of sugar sticks we they put in one of those fat peppermint sticks to use as a straw. SO GOOD.
I have a little cheat code as well, which I often used much the same way as soy sauce: Worcestershire sauce! It's obviously a classic with beef, but I can find myself adding a bit of this anchovies-based sauce to almost anything - that avocado and egg sandwich could certainly be even better with a sprinkling of Worcester.
The difference between a good burger and an awesome burger is toasting and steaming the bun. Also order of ingredients! Bottom to top: Toasted bun, ketchup and mustard, meat, cheese, sauteed dill pickle chip, lettuce, tomato, copped onion, mayo, top bun.
I love to use bottled salad dressings for marinades and also for brushing on toasted sandwiches. Also a nice thick pungent pesto is a kitchen staple, 1 magical little spoonful makes MANY things wonderful. My fave trick with rice is toast it lightly golden with some ghee or olive oil and cook in stock. Amazing!
Literally everything you made in this video are things that I make. Coconut curry (though I use red curry and chicken, everything else pretty much the same), avocado toast with egg, caprese sandwich.
Ohhhhh I put eggs on salad all the time ! :D :D My favorite cheat code... let me think ... the first thing that comes to my mind is my coca cola chicken : have friends coming over, asking you to cook an asian feast, but you feel super lazy ? Just buy a few chicken wings, brown them in some oil, pour a can of cola and sprinkle some salt, let is simmer, serve it with rice and bam, you're done. And somehow, it tastes so Chinese ! Most of the time I feel creative so I'll add star anise, 5 spice mix, pepper, ginger, garlic, soy sauce... according to what i have at home. I know it's very popular in the "cooking world" but no one from my "regular friends" ever thought of it, and their minds were always blown away :D Okay and let's not mention the best Cheat code ever : serve one or two glasses of wine / beer, make them wait a little, and pretty much everything they'll taste will seem super fancy and delicious ... :D
As a transplanted New Yorker Who’s been living in China these last 20 years with many trips to Thailand, Malaysia & Singapore under my belt and, doing a lot of Asian cooking. The only thing I would say is that if you can get it go with coconut cream (not the powdered stuff if it can be avoided) and substitute that for the coconut milk brings the flavors up a notch.
I agree. I've received sandwiches from restaurants where the bread isn't grilled or toasted. There's not much that 's more disappointing. Have y'all ever tried grilling your bread with mayonnaise? It's spectacular. It also raises the grilling temperature so that the bread gets crispy and doesn't burn as easily.
The reason browning makes things taste better is because browning is the Mallard (read it like "may-yard) reaction happening. The few beginning flavors heat up and EXPLODE*, rearranging the flavor compounds in the food into exponentially more flavor compounds. BROWNING IS A SPICE AND A TEXTURE! (*they don't really explode, I mean they might but I haven't observed it. )
I co sign paprika-especially smoked paprika. Fried egg 🍳 has changed my life! My cheat code-fish sauce. A little to soups and stuff adds a depth of flavor. And cilantro-instant yumminess! And green onions!
Here is a great cheat for toning down one particular flavor that has become too intense: the taste of salt... Imagine that you added too much salt to a dish. Now what? One surefire way is to add one or more raw potatoes to the dish during the cooking process. Whether you want to slice it thinly or dice it depends on the visuals and the dish itself. Just remember that the thinner and smaller the slice and dice, the quicker the potato will be done. The starchy potato attracts the surplus salt and your dish will be saved. This cheat has saved me every single time on the rare occasion that I have been too round-handed with the salt.
Here are my hacks for delicious food with enhanced flavour 1.Add a pinch of salt to a sweet recipe 2.add some sugar to a savoury recipe 3.add good quality fat - butter /cream /coconut cream /olive oil etc - to anything 4.add browned butter to start any recipe in a pan saute 5.add real cheese to anything sweet or savoury 6.add a splash of vinegar and/alcohol for a sharper flavour 7.add a hint of spice to liven up a recipe - chilli dried or fresh/ pepper 8.add msg to anything
I always toss my mushrooms into a dry pan on medium to drive out some moisture and make them more aromatic. As soon as the smell gets your mouth watering, add the fat. ( a little lard won't hurt you). Does wonders for my 'Onion/Mushroom Soup'...
Something you don't do in Asia: Stir Fry with soy sauce, as it gets burnt. I learn from the beginning to add the soy sauce to the dish in the pan at the end to prevent it from a burnt taste. If the dish has a higher water content (with some broth or similar) adding soy sauce earlier is ok.
I would add some of my cheat codes for fast flavour: 1) stock cubes instead of making stock 2) vanilla extract in every sweet breakfast (overnight oats, chia pudding, porridge) 3) Parmesan for umami flavour 4) store bought puff pastry to make fast and impressive breakfasts and desserts.
Garlic not No1? I think Garlic is the cheapest way making things taste good. Using good Oil always, Chili powder from the Asia market, Mushrooms, 2-3 basic herbs. Salt and Spices at the right timing. You dont need much. I also used these Curry pastes a long time and they are fine, but then i tried to make Curry paste from the scratch and since then i can`t eat this stuff anymore, now i think its terrible. This was a really huge difference.
jhwheuer that’s only if you go overboard with garlic (which some may prefer, like me). If you add the right amount, it won’t taste like garlic but will add more flavour complexity and body
I make this super awesome but super extra breakfast sandwich: toasted bagel, butter both sides, cream cheese and green onions on one side, shredded cheddar on the other, and a fried egg in the middle. So good!
Thank you so much for the mushrooms hack! Just did it, only added some onions salt and pepper, threw in some fusilli and poured some soy cream over it..... So gooood!!
Because the brain reacts to sugar the same way that it does to cocaine. Also sugar is much more addictive than cocaine. Also (powdered) sugar looks like cocaine. Just don't eat the cocaine or snort the sugar!
I get it. Because the brain reacts to sugar the same way that it does to cocaine. Also sugar is much more addictive than cocaine. Also (powdered) sugar looks like cocaine. Just don't eat the cocaine or snort the sugar!
Darius Savory Nobody eats sugar in its own because it's in virtually everything we eat. If cocaine was in most meals and snacks no one would snort it on its own. Cocaine addicts would still be addicted, however.
My cheat codes are using red pepper paste and, for meats, also garlic paste. They're pretty much bell peppers and garlic boiled for some minutes, with a lot of salt, and then mashed with a stick blender. Preserves for ages and gives any food a great flavour.
In South America we use "sofrito" and you can cook anything and everything with that, just the smell of it can create wonderful memories about the food you are cooking. I have had Americans coming to my house while cooking with it and they can't believe the smell! Vey easy to do: dice plum tomatoes and any kind of onion (not powder) and fry those with salt (not pepper) until tomatoes get very soft you can add one or two spoons of water and let it fry until the water evaporates. It is the best sauce for soups, scrambled eggs, mash potatoes, beef and potatoes, rice, spaguetti, everything!!
I try to make the cruddy Ramen Noodles taste better by adding Tamazula Hot Sauce (Extra Hot) and a tiny amount of Toasted Sesame Oil, maybe with some canned meat or something as well.
Simmer some diced veggies in the water for a bit before adding noodles n then broth packet. Onion, carrot, celery. Cheap veggies to have around. Eat with eggs. Cheapest whole protein out there and adds fat which is sorely lacking in a ramen noodle meal...hence youre hungry again in an hr lol
Yes, I ALWAYS toast my bread. Only if just slightly, just a touch of gold on it, but it helps so much to prevent it getting soggy and the bread tearing when you put spread on it.
For added protein when making cakes, bread, muffins, etc substitute a couple scoops of unsweetened protein powder for flour. If using sweetened, reduce the amount of sugar in the recipe. Plain unflavoured unsweetened can also be added to soups, as a thickener and for added protein. Can also be added to oatmeal and other cooked or uncooked cereals.
Haven't seen anyone say my favorite, Rosa jalapeno salt. I use it on everything that I'd use table salt on. Not too spicy and gives the tongue a little bit o tingle.
@Pro Home Cooks Thanks for this video. I really liked it. And not only because of your lovely sis.^^ Some cheatcodes I would like to add: 1.) parsley and/or chives - as well for the flavour as for the eye 2.) mix parsley, chives, celery, lovage, nutmeg and salt - your own seasoned salt 3.) roasted onions - give so much flavour and even more odor 4.) curry powder mixed with honey - just try it 5.) red hot pepper hot - this powder gives color, flavour and calms down the odor 6.) scrambled eggs and fried potatoes - make a meal on their own but can be mixed & spiced up in so many ways
First time catching this channel - looks good! I noticed how your kitchen is small and the way there seems to be good vertical use of space. My kitchen is tiny and I'm trying to decide what kind of shelving, etc., to get so I have extra storage and easy access to most used tools, cooking oils, and seasonings. For example, I bought a magnetic knife holder to hang on the wall but not sure where to put it. There is wall space directly beside the stove from the range top to the hood and wall space directly behind it up to the hooded exhaust. I'm wondering how close is safe to hang the knife holder and maybe a couple shallow shelves for bottles of oil, dried herbs and spices. I want to get a pot-hanging shelf that mounts up high on the wall to store pots, pans, lids, and utensils. Stuff like that. But I'm having difficulty planning and thinking it all out so I make the best use of every square inch. Do you have a "kitchen tour" video maybe? Would appreciate suggestions. Thanks, and I'll keep watching!
I cooked 3 meals a day in a kitchen almost an exact replica of his. I want a kitchen tour also! Compare mine to his. I have moved on to a BIT bigger kitchen so I can still use hacks 😁
Hang pots and pan from a ceiling pot rack. Dont put oils or herbs next to the stove unless youre using them DAILY so theyre refreshed often. Plus remember whatever is near the cooking area gets coated with grease and grime. Im very selective as to what goes around my stove.
Great Video Guys. Love the curry part. Takes no courage at all. Easy. Some of my fave cheats are Caraway seed, in soups, stews and pot roast beef - Nutmeg in white sauces and bay leaves in everything. Also, toast your spices in the bottom of the pan. Make a hot spot in your sauteed mirepoix or sofrito and toast your dry spices before you drop the tomato paste on top, fry that and mix it all together before you add your tomatoes. Tom
Add balsamic to any tomato sauce (or generally tomato dish) - you don’t need the sugar, the vinegar cuts through the acid by itself (surprisingly). Also semi-caramelised/sautéd onions make it sweeter if needed
Sriracha is truly something that works as a cheat code (as simple as it is). It's versatile and works on just about anything. It saved me during my trip to Cuba a couple of years ago as the food was super bland at the resort and I was able to make things actually taste quite delicious as a result. I also made some friends through having the Sriracha.
14:25 there is an ant on top of topmost chip ınside the spice. Also there are some other little things moving on the chip!!! If you make your spices wait too long that sometimes happens btw. Eat fresh, guys.
I made indian curries based on premade curry pastes for years, mostly Patak's. When I made the paste from scratch, which does take only 30min and not hours, I never used premade pastes again. The difference is huge!
sister green is a sweetheart! she's so chill, great camera presence. we need a video with all the green kids!
You're frying the bread. And what that does is put a thin layer of oil on the outside of the bread. Oil is hydrophobic, it repels water. Hence, the bread doesn't get soggy. Butter or mayo will do the same thing for the inside of the sandwich. Because they are oil based, they will prevent water from veggies from soaking into the bread. Vietnamese also use pate in the same way.
Don't burn your soy sauce. Burnt soy is bitter and nasty.
Remember that curry powder is DRY. It needs time to hydrate. If you're cooking with it make sure you cook it for a while otherwise it will be extremely grainy, like wet sand. If you're putting in yogurt let it sit for a while so the curry powder can absorb the moisture.
If you're going to add a fried egg to anything, the egg yolk MUST be runny. That's the whole point. The yolk mixes with the food and becomes a silky smooth sauce.
Coconut milk and sriracha go with everything. As does a properly fried egg.
And sister Green is adorable.
Thanks for pointing out about the butter. There's no reason a sandwich should go soggy unless you happen to leave out that butter (or butter substitute) to create the barrier.
That's not to say frying or toasting the bread won't add flavour, but let's kill off this 'soggy packed lunch/picnic sandwiches' myth before it takes hold!
Thats why mayo grilled cheeses are so good
Oof... had to put your 2... I mean 20 cents in lol.
I can appreciate people liking what they like. But to say coconut milk and sriracha go with everything is some funny stuff. That’s like a child’s point of view on food.
But maybe you’re right... I always have either of the three on my cereal, ice cream, cheese cake, hell even a burger lol. If you haven’t had a PB and J with an egg, and some sriracha coconut sauce to dip... oh boy 🤤 you’re missin out.
Hey, mediterranean here. Try adding garlic in the olive oil and lemon party. It's so good, it can even make rocks taste great :D
I've done that. Bomb
'lemon party' XD
Also parsley
Roasted Garlic, Even Better
Die Geigergarnele yeah. Fresh parsley would be bomb. Or maybe thyme.
I think that Paprika powder is a cheat code too because you can put it in basically anything and it will taste amazing.
When I saw the powder going on the cauliflower for roasting, I thought for sure that would be some smoked paprika (I thought wrong)
Next level cheat code: use it on more paprika powder
@@123coolmik _genius_
Especially smoked paprika!
@@123coolmik be like: my genius sometimes...it frightens me
My cheat code is mixing butter with herbs. You take butter, melt it down into a sauce pan, stick whatever herbs you want turn down the heat and then stick that ish back in the fridge in a bowl, bam instant flavor anywhere you put it. Another is clarifying butter. So much easier than many people make it out to be and it tastes sooooo good. Butter overall is just amazing and so versatile.
Thanks Paula Deen
Watch out for botulism, it'll end your infusion days in a curry.
do you mean like fresh herbs or can we use the ones in containers?
last time I mixed herbs and butter I got arrested for drug possession
Angely Martinez OMG HAHAHAHA
There's this other cheat I use all the time. I often make a batch of green chutney (very popular in India)- it's just mint and coriander (or just either one), ginger, green chillies, some salt, and squeeze of lemon according to your taste- blended together. It's spicy and tangy and super fresh. You can use it on sandwiches and wraps as a spread (works really well with ketchup/cheese/mayo), as a dip, a topping on salads, etc. you can even mix it in with rice and have it with some spiced yoghurt/raita- perfect summer lunch.
Ginger powder, I guess, not fresh?
😋😋😋
Ooo I used to eat it all the time in Indian restaurants but never knew how its called, it's so good!
I'm pretty sure it's supposed to be fresh ginger, but that's just what I think! :)
That’s my favorite dip for dosa other than red chutney
I'm very interested in hearing your favorite "Cheat Codes" - comment in and my favorite will win a free brothers green shirt from our shop!
How old are you three if you don't mind me asking?
Bacon
Anchovy paste, fish sauce, tomato paste, or just straight up MSG will give great Umami flavor to a dish. There's a stigma that MSG is bad for you but it's in everything we love to eat and gives that extra oomph so easily.
My cheat code is garam masala powder. I like it on lots of things like meats, eggs and rice. It's like a secret weapon.. put it on steak and it's delicious but no one can ID what it is :) Peace love and happiness to you family Green. Thanks for all the life changing work you do :)
If a sauce doesn't want to get thick I love using fast melting rolled oats. They work great, you don't taste them and they dissolve completely.
my cheat code is speeding brothers green videos to 1.25x
Sophie Bukrinsky this is genius! Even at 1.5X!
Cool!
Great tip man these guys do waffle on like we've got all day
genius!
Sophie Bukrinsky try 2x ya light weight
I just trying this yogurt sauce thing and it was AMAZING..yogurt+ finely chopped scallions+ masala powder+ splash of olive oil, DONE 👌🏼
I just tried*
Yogurt is such an underrated ingredient. Like making tuna salad with Greek yogurt instead of mayo makes it a healthier snack with loads of protein. Mixing in some spices and making a sauce like they said in the video. I've even mixed it with a little honey to dip fruit in. Yogurt covered pretzels are awesome. And just mixing it with some fresh fruit makes a good snack itself. I recommend it to anyone.
+
search up how to make raita, its an indian yogurt dip with soo much more flavour
My favorite cheat code is to add a little bit of vanilla to spicy dishes. It cuts back on the spiciness and adds a little "Je ne sais quoi" to the dish that elevates it to a whole new level!!! So good!
My husband does this but with cinnamon, I was very dubious when he used it for our tacos when the chili we used was hotter than expected but it was AMAZING! Will have to give him the vanilla idea and compare the two
I put salt in sweets. Brings out a nice other kind of sweeeetness. Yum
@@YeshuaKingMessiah this is standard in Scandinavian desserts.. I've never understood dessert without salt it doesn't have any taste😳
In Belgium, they add vanilla to the cooking oil of French fries. Just great. French fries should actually be called Belgian fries as they are the grandmasters of this dish. And they eat them with mayo (home made mayo of course)
interesting idea! what's an example of something you add it to?
Like curry powder, old bay seasoning has a lot of seasonings in it, which is suitable for almost anything!
very very true! love it
Old Bay about as northeastern as the sky being blue.
+El Guapo Mid-Atlantic.
+El Guapo Mid-Atlantic.
I love old bay as well.
Re: coconut milk, since you guys seem to like it a lot, I thought you might wanna try
a couple of dishes we have in Filipino cuisine:
1. a quick suman - you cook rice in coconut milk, but you wrap them in banana leaf, lotus leaf, or pandan leaf, just drop the tightly wrapped, washed rice grains into the pot with coconut milk. it should come out as a rice ball and can be eaten as a snack with some sugar or syrup or honey, and shredded coconut.
2. maja blanca - think coconut milk panna cotta with sweet corn
3. laing / pinangat - bitter greens braised in ginger, chillis, and shrimp paste, sometimes with actual shrimp or pork
4. ginataang tilapia - we like braising pretty much anything in coconut milk, tilapia or any fish would do. with ginger, sugar cane vinegar, and a splash of patis/fish sauce.
5. avocado ice cream or shake - avocado and coconut milk with your sweetener of choice, blend it up, and freeze if you want ice cream. typically this is made with condensed milk too.
Mmina Maclang the best most simple food I ever had was Filipino food. Blew me away.
Mmina Maclang please make a cooking channel! Sounds drool worthy!
Wondering how to bookmark this comment lol. Certainly peaked my interest
These tips are super clutch. I've always been a lazy cook so these are helpful. Thanks guys!
I love this channel guys. I've always been into cooking, and this has helped me so much. Started an herb garden, starting fermentation, making coconut curries, pounding chicken thighs, maybe even brewing beer or getting into sourdough bread. Thanks for having a truly inspirational channel!
I make a quick Tom Kha Gai soup it's a Thai soup that takes less than 10 minutes if you have prepared frozen ingredients beforehand. Basically you put in:
2 tbs chopped garlic
3 small pieces of gai (galanga is what it's called in English I think)
3 1" pieces of lemongrass
Diced green onion (to your taste)
2 or 3 thai peppers (crush them)
and you put it in a medium pot and let it cook a bit. Next:
1 can of coconut milk
Fish sauce (to your taste)
w
Water (enough for desired consistency)
2 tbs Chicken stock (powder)
Salt and Pepper
Optional: cooked chicken, shrimp or whatever meat substance in the initial process
Then you just let it all simmer for a bit and you have an easy, quick, and flavored soup! It's my grandma's recipe and it's the yummiest thing in the world. You can play around with the recipe to suit your needs
basically, to me the key to simple tasty cooking is: buy basic quality produce and spice up the shit out of it!
One of my major "cheat codes" is onions. I start many of my recipes with stir-fried onions and it really adds flavor to anything. Thinly chopped raw onions are delicious in salads and dressings too. They're really cheap, available all year round and never disappointed me!
I use roasted nuts and seeds a lot (sesame is fantastic!), sprinkled on rice, omelettes, stirred vegetables, salads, etc. Other seasonings I use a lot as well are bouillon cubes (effortless and yummy pasta/rice/polenta/bulghur/whatever), and apple cider vinegar (cheap and versatile!)
Lastly, anything tastes amazing when breaded or coated in batter and deep-fried, although it takes more effort and makes your kitchen a mess ^^
Basil...fresh basil makes anything with tomato in it taste amazing. Shake some dried basil leaves on everything from KFC or McDonalds except the drinks and desserts. Basil not only tastes great, it is a natural way to help lower your blood pressure. Add a shake of basil on top of your soups, scrambled eggs, salads, stews, and almost any kind of meat. If your sammie has lettuce on it, add in a few fresh basil leaves for a wonderful additional taste. I now grow basil in clay flowerpots in the kitchen window so I have a constant supply all year round. I almost believe anything you cook on the stove (thar doesnt have milk in it) is probably going to taste better with basil added to it.
I just do
Up up down down left right left right B A start, and i am automatically full
I love fried egg on almost everything. Sometimes it substitutes meat for me. One of my fav besides putting it on white rice is placing a fried egg on top of pesto pasta so when you break the yolk you get this extra sauce that's amazing!
coconut sticky rice and mango changed my life, try it out!
Wenkai Zhang how do you make it?
Also curious about you recipe. By the way, mango fried in amchar masala spices is great as well.
Omg sounds divine
Almost ripe mango on your curry 🥘 yap just rocked your world peeps
If it's savoury and doesn't have garlic, you should probably add garlic.
If it's sweet and doesn't have chocolate, you should probably add chocolate.
Joseph McGowan what if I have sweet potatoes. should I add chocolate?
Xploding-turtle Yes
Shadow Offspring lol
And if it requires a pan, ditch the butter and use duck fat.
@@XplodingTurtle garlic sounds good too😆
NUTRITIONAL YEAST thats my cheat code for everything ever, sweet or savory
so basically...asian food is supreme. so glad people are finally beginning to see the power of asian food (asia as a continent so including arabic, indian, pacific, indo china etc)
ikr
lol all these cheats are just how I normally cook
+Communist Pig ya same
Italian food taste much better. Italian's are the master race of culinary food.
Weaboois Tea
Even if they are, one day if you have a soul you should wake up and say "I don't want Italian food today", and proceed to going into other food like Asian, maybe American, Greek, African, etc. The possibilities are endless when you get to mashup food from multiple regions, too.
Ima here to share my own cheat code that you probably not going to find anywhere else. But it's hidden in so many Chinese cuisines (specifically seriously traditional Cantonese food). That is:
pinch of sugar + equal amount of lard and soy sauce (the lard is preferably freshly yielded from some good pork belly).
Optional upgrades (experiment with these you'll be surprised): diced spring onion, mashed fresh garlic, grilled sesame seeds, sprinkle of dried seaweed
This brings you heaven. Mix it with anything that is supposed to be savoury basically (works the best with starchy food I think).
In fact, one of my favourite Cantonese dish (very traditional) is indeed the lard rice, which is plain white rice stirred with the code.
That Yellow rice trick is by far the best trick!! I saw it in a prior video. I never make my rice without turmeric ever now!
I like to fry tomato slices with Olive oil, add some oregano, salt and combine it with toasted bread and any kind of cheese and prettend i am eating pizza xD.
Its pretty rare that a youtube comment changes my life.... so a huge THANKYOU. I love pizza but am also a bit overweight. I also love gardening and grow my own tomatoes and oregano. I ALSO live in France so a great variety of quality cheeses is not an issue. and I ALSO work in a place that doesn't close for lunch and have been packing my lunches for 3/4 years. Basically I feel that I was meant to see this comment. And to top things off I was your 100th "like". Cheers mate.
Oregano on tomato or minced meat is magic 😍
I go through buckets of oregano every year.
Sounds pretty fat to be fair.
Add fresh basil and you're at a whole other level of bomb-ness
you guys are my favorite RUclipsr's I'm trying everything you do thank you very much
love it!
Curry, Coconut Milk, Olive Oil, Soy Sauce, and Siracha are pretty much staple items you need to have in your kitchen in general. Seriously transform any meal from like a 4 to an 8 ..or sometimes a 10 depending on how well you know how to balance your ingredients.
I love these videos, and I'm no chef .. but I'm glad to see I've been getting some things right just winging it in the kitchen 💃🏿
MSG is the best cheat code of all
lol the "crack cocaine" of cooking
well i for example hate it. it just overshadows nuanced flavours and all you get is the feeling that it tastes good but you dont really know what it tastes like.
anythingg00394 MSG is like the crack cocaine is cooking. It even causes long term brain damage
Shadow Offspring Science disagrees. MSG is perfectly safe.
MSG makes me damn thirsty and a friend gets small headaches from eating dishes with too much MSG. Bees almost got wiped out because of pesticides that was deemed safe to use by "science".
As an Arab-American who also loves Asian food, I love and use all the tips in this video. I’m gonna send it to everyone! haha
This isn't a real cheat code as it takes some work. But I keep a big jar of ginger infused simple syrup in the fridge. It does take time to make it, but if you make a big batch it keeps forever (well as long as you can keep from using it). You can add it to soy sauce and garlic for instant Asian dressing, drizzle on fruit or a tart to make it super classy and tasty. Add to iced tea, coffee, or sparkling water for a refreshing drink. It really elevates almost anything.
One of my favorite cheats is sweet chili sauce. Good as a dipping sauce, good as a topping for rice, meat and veggies. It's milder than sriracha and obviously sweet (Get that sugar!). Seriously one of my favorite foods anyway. Dip your spring and salad rolls! Top your stir fry, rice and pan-fried meat. Use in a marinade. Stuff's DELICIOUS.
I'm a med student as well and I have to say this video was awesome! I have been struggling for a while to make good food quickly.
These are all good "cheat codes" and they really are great, simple and budget friendly. I've been using all of these (and a few more) since the 1970's. I was lucky enough to live in a diverse neighbourhood that had many shops that sold wonderful new (to me) spices and ingredients and I loved trying new things. The shopkeepers were only too happy to educate me and give me recipes and tips as well so I was in my version of heaven. Yours really is one of the best channels to teach people how to eat healthy, tasty and varied food and show how easy and budget friendly cooking from scratch is.
Even an old dog like me has learned some new tricks from your videos and I love learning new techniques and discovering new flavours. Thanks!
my favorite cheat code is using mayo in place of butter if you've got bread in the pan. spread it on the bread instead of butter. just try it the next time you make a grilled cheese sandwich, you'll thank me.
Yesssssss :D
Love the casual accessible simplicity of their approach to food.
"Toast your goddamn bread". Words to live by.
If you season rice while cooking it in oil (preferably butter) before adding the water, it’ll taste 100% better than adding the seasoning into the water.
Concentrated tea is good in a lot of things like oatmeal, coffee, noodles. I like ti experiment with some herbal teas like peppermint.
I did a mint tea reduction with a good amount of sugar in it and put that on a porkchop. slaps.
@@phillippellar3124 Glad to hear it, my dude.
Hands down, one of the best videos of all time. Thanks!
last time i was cheating in the kitchen, my girl left me and my side chick got knocked up
lmao
Squidward you dirty dog!
shoulda said it wasn't me
How could he forget that she had given her the master key?
haha
5.35. She’s trying so hard not to laugh at him unknowingly simulating a rude hand gesture. 😂
5:35
Whenever my dad makes his fresh tomato sauce he always puts a teensy little sprinkle of sugar to balance out the acidity.
Also, at our school fair they did something similar with the lemons, except instead of sugar sticks we they put in one of those fat peppermint sticks to use as a straw. SO GOOD.
Greetings from Santa Cruz de la Sierra, Bolivia! I love all your videos guys! It's great to meet your sister she is a natural in front of the camera.
I have a little cheat code as well, which I often used much the same way as soy sauce: Worcestershire sauce! It's obviously a classic with beef, but I can find myself adding a bit of this anchovies-based sauce to almost anything - that avocado and egg sandwich could certainly be even better with a sprinkling of Worcester.
Out of all of the cooking channels I watch I finally got good advice. Cooked this way and I've already made the best two meals I've had in a while
The difference between a good burger and an awesome burger is toasting and steaming the bun. Also order of ingredients! Bottom to top: Toasted bun, ketchup and mustard, meat, cheese, sauteed dill pickle chip, lettuce, tomato, copped onion, mayo, top bun.
This comment reminded of the episode where spongebob for got the order of the infamous krabby patty
That order is only good if you like soggy buns.
joshypoo79 The problem is the contact between condiments and bun, not the meat juices.
No mustard! That’s kinda like law here downstate NY lol
@KoiFlow Just flip the burger over, but if you burn the top of your mouth, don't blame me!
when making kimchi stew if the kimchi happen to be too sour you add sugar. sometimes I add a can of tuna to cover the sourness.
Doing a ketogenic diet right now and coconut milk has become my best friend in the world. Nature's fatty gift to mankind.
Bacon fat and beef fat. My fav flavorings!
I love to use bottled salad dressings for marinades and also for brushing on toasted sandwiches. Also a nice thick pungent pesto is a kitchen staple, 1 magical little spoonful makes MANY things wonderful. My fave trick with rice is toast it lightly golden with some ghee or olive oil and cook in stock. Amazing!
I put cayenne on everythingggggg. I love it.
Chef Jhon fan i see.
Shelly Ⓥ and as always, enjoy
Shelly Ⓥ just to spice it up i am just gonna put some cayanne on it
Is that you Chef John?
I didn't know you had an alternate youtube account Chef John.
Literally everything you made in this video are things that I make. Coconut curry (though I use red curry and chicken, everything else pretty much the same), avocado toast with egg, caprese sandwich.
Ohhhhh I put eggs on salad all the time ! :D :D My favorite cheat code... let me think ... the first thing that comes to my mind is my coca cola chicken : have friends coming over, asking you to cook an asian feast, but you feel super lazy ? Just buy a few chicken wings, brown them in some oil, pour a can of cola and sprinkle some salt, let is simmer, serve it with rice and bam, you're done. And somehow, it tastes so Chinese ! Most of the time I feel creative so I'll add star anise, 5 spice mix, pepper, ginger, garlic, soy sauce... according to what i have at home. I know it's very popular in the "cooking world" but no one from my "regular friends" ever thought of it, and their minds were always blown away :D
Okay and let's not mention the best Cheat code ever : serve one or two glasses of wine / beer, make them wait a little, and pretty much everything they'll taste will seem super fancy and delicious ... :D
The sweetness of the coke makes it say “Chinese” to Americans. Your additions sound great too! Stealing the cheat lol
I'm impressed how you cook all that in a tiny kitchen. It means you guys are organized!
love these! my cheats are sweet chilli sauce and Worcester sauce :P
both great!
Sweet chili sauce is a good one. I've put it on a salad before and it was weirdly delicious! P:
+RabidPinkBunny Sweet chilli and mayo are a good combo... it's also a nice quick salad dressing.
Rach Kate Interesting! I might have to try that sometime. :)
+RabidPinkBunny SUPER NICE IVE TRIED IT TOO
As a transplanted New Yorker Who’s been living in China these last 20 years with many trips to Thailand, Malaysia & Singapore under my belt and, doing a lot of Asian cooking. The only thing I would say is that if you can get it go with coconut cream (not the powdered stuff if it can be avoided) and substitute that for the coconut milk brings the flavors up a notch.
sister green is pretty
ikr
Tom From Scranton sexy too
Tig ol' bitties.
Probably a doc by now, too.
really hot
I totally agree about the soy sauce. Don't need to add anything else to sautéed broccoli, it's perfect
I cook a lot of Italian food and my secret is a little sugar in any sauce you make and garlic is your friend
I agree. I've received sandwiches from restaurants where the bread isn't grilled or toasted. There's not much that 's more disappointing.
Have y'all ever tried grilling your bread with mayonnaise? It's spectacular. It also raises the grilling temperature so that the bread gets crispy and doesn't burn as easily.
Omg it makes me so happy that some of my culture's food is in the video 😁😁❤️✨
The reason browning makes things taste better is because browning is the Mallard (read it like "may-yard) reaction happening. The few beginning flavors heat up and EXPLODE*, rearranging the flavor compounds in the food into exponentially more flavor compounds. BROWNING IS A SPICE AND A TEXTURE!
(*they don't really explode, I mean they might but I haven't observed it. )
Sister Green is fucking gorgeous
as I was reading this, I paused the video where she was maki ng an unflattering facial expression
I'm sure that's just what her brothers want to hear lol
Yes sir!
yes more of her pls lol
agreed
I co sign paprika-especially smoked paprika. Fried egg 🍳 has changed my life! My cheat code-fish sauce. A little to soups and stuff adds a depth of flavor. And cilantro-instant yumminess! And green onions!
Here is a great cheat for toning down one particular flavor that has become too intense: the taste of salt... Imagine that you added too much salt to a dish. Now what? One surefire way is to add one or more raw potatoes to the dish during the cooking process. Whether you want to slice it thinly or dice it depends on the visuals and the dish itself. Just remember that the thinner and smaller the slice and dice, the quicker the potato will be done. The starchy potato attracts the surplus salt and your dish will be saved. This cheat has saved me every single time on the rare occasion that I have been too round-handed with the salt.
seethroughwalls but Gordon Ramsay said it doesn't work :(
Lol or just a bit of vinegar..
It really never worked for me 😪
@@ItsKardamin Doesn't hurt to try it no?
@@albie1 Also can try some instant potatoes mixed in the too salty cream soup. Nothing to lose....
Here are my hacks for delicious food with enhanced flavour
1.Add a pinch of salt to a sweet recipe
2.add some sugar to a savoury recipe
3.add good quality fat - butter /cream /coconut cream /olive oil etc - to anything
4.add browned butter to start any recipe in a pan saute
5.add real cheese to anything sweet or savoury
6.add a splash of vinegar and/alcohol for a sharper flavour
7.add a hint of spice to liven up a recipe - chilli dried or fresh/ pepper
8.add msg to anything
I love to use Bragg's Aminos in place of soy sauce.
Donna
I buy three bottles at a time. !!!
Pantry must have.
I always toss my mushrooms into a dry pan on medium to drive out some moisture and make them more aromatic. As soon as the smell gets your mouth watering, add the fat. ( a little lard won't hurt you). Does wonders for my 'Onion/Mushroom Soup'...
add lard or butter - that's another cheat
Something you don't do in Asia: Stir Fry with soy sauce, as it gets burnt. I learn from the beginning to add the soy sauce to the dish in the pan at the end to prevent it from a burnt taste. If the dish has a higher water content (with some broth or similar) adding soy sauce earlier is ok.
I would add some of my cheat codes for fast flavour: 1) stock cubes instead of making stock 2) vanilla extract in every sweet breakfast (overnight oats, chia pudding, porridge) 3) Parmesan for umami flavour 4) store bought puff pastry to make fast and impressive breakfasts and desserts.
Garlic not No1? I think Garlic is the cheapest way making things taste good. Using good Oil always, Chili powder from the Asia market, Mushrooms, 2-3 basic herbs. Salt and Spices at the right timing. You dont need much.
I also used these Curry pastes a long time and they are fine, but then i tried to make Curry paste from the scratch and since then i can`t eat this stuff anymore, now i think its terrible. This was a really huge difference.
Care to share your curry paste making process?
Unless, of course, you detest the stick and overpowering taste of garlic... :-)
jhwheuer that’s only if you go overboard with garlic (which some may prefer, like me). If you add the right amount, it won’t taste like garlic but will add more flavour complexity and body
I make this super awesome but super extra breakfast sandwich: toasted bagel, butter both sides, cream cheese and green onions on one side, shredded cheddar on the other, and a fried egg in the middle. So good!
Look for "Mae Ploy" curry paste; that's the stuff all my Thai friends use and it is utterly delicious.
Thank you so much for the mushrooms hack! Just did it, only added some onions salt and pepper, threw in some fusilli and poured some soy cream over it..... So gooood!!
"Sugar" is slang for cocaine, right?
What? I'm not high where'd you get that from
Booger sugar.
Because the brain reacts to sugar the same way that it does to cocaine. Also sugar is much more addictive than cocaine. Also (powdered) sugar looks like cocaine. Just don't eat the cocaine or snort the sugar!
I get it. Because the brain reacts to sugar the same way that it does to cocaine. Also sugar is much more addictive than cocaine. Also (powdered) sugar looks like cocaine. Just don't eat the cocaine or snort the sugar!
Darius Savory Nobody eats sugar in its own because it's in virtually everything we eat. If cocaine was in most meals and snacks no one would snort it on its own. Cocaine addicts would still be addicted, however.
My cheat codes are using red pepper paste and, for meats, also garlic paste. They're pretty much bell peppers and garlic boiled for some minutes, with a lot of salt, and then mashed with a stick blender. Preserves for ages and gives any food a great flavour.
Add Cumin seeds to oil and fry them till a nice scent comes from them then add your curry paste - Brit cheat we know our Curry 😂
brit cheat😂
I always put a little cum in.
"Brit Cheat". No, It's an Indian Technique. Also Mustard seeds goes in that and then cumin and if you're feeling fancy, asafoetida.
Brit I mean our Anglo/Indian cheat
I always say that Indian food is to the Brits as Mexican food is to the Americans 😂
In South America we use "sofrito" and you can cook anything and everything with that, just the smell of it can create wonderful memories about the food you are cooking. I have had Americans coming to my house while cooking with it and they can't believe the smell! Vey easy to do: dice plum tomatoes and any kind of onion (not powder) and fry those with salt (not pepper) until tomatoes get very soft you can add one or two spoons of water and let it fry until the water evaporates. It is the best sauce for soups, scrambled eggs, mash potatoes, beef and potatoes, rice, spaguetti, everything!!
I try to make the cruddy Ramen Noodles taste better by adding Tamazula Hot Sauce (Extra Hot) and a tiny amount of Toasted Sesame Oil, maybe with some canned meat or something as well.
Tamazula is so good!
Simmer some diced veggies in the water for a bit before adding noodles n then broth packet. Onion, carrot, celery. Cheap veggies to have around. Eat with eggs. Cheapest whole protein out there and adds fat which is sorely lacking in a ramen noodle meal...hence youre hungry again in an hr lol
Yes, I ALWAYS toast my bread. Only if just slightly, just a touch of gold on it, but it helps so much to prevent it getting soggy and the bread tearing when you put spread on it.
and lemon is awesome with chicken 🍋
For added protein when making cakes, bread, muffins, etc substitute a couple scoops of unsweetened protein powder for flour. If using sweetened, reduce the amount of sugar in the recipe. Plain unflavoured unsweetened can also be added to soups, as a thickener and for added protein. Can also be added to oatmeal and other cooked or uncooked cereals.
Haven't seen anyone say my favorite, Rosa jalapeno salt. I use it on everything that I'd use table salt on. Not too spicy and gives the tongue a little bit o tingle.
@Pro Home Cooks Thanks for this video. I really liked it. And not only because of your lovely sis.^^
Some cheatcodes I would like to add:
1.) parsley and/or chives - as well for the flavour as for the eye
2.) mix parsley, chives, celery, lovage, nutmeg and salt - your own seasoned salt
3.) roasted onions - give so much flavour and even more odor
4.) curry powder mixed with honey - just try it
5.) red hot pepper hot - this powder gives color, flavour and calms down the odor
6.) scrambled eggs and fried potatoes - make a meal on their own but can be mixed & spiced up in so many ways
I expected to learn something, but I guess I cheat more than I thought. 😂
This video changed my life. Thank you very much!
First time catching this channel - looks good! I noticed how your kitchen is small and the way there seems to be good vertical use of space. My kitchen is tiny and I'm trying to decide what kind of shelving, etc., to get so I have extra storage and easy access to most used tools, cooking oils, and seasonings. For example, I bought a magnetic knife holder to hang on the wall but not sure where to put it. There is wall space directly beside the stove from the range top to the hood and wall space directly behind it up to the hooded exhaust. I'm wondering how close is safe to hang the knife holder and maybe a couple shallow shelves for bottles of oil, dried herbs and spices. I want to get a pot-hanging shelf that mounts up high on the wall to store pots, pans, lids, and utensils. Stuff like that. But I'm having difficulty planning and thinking it all out so I make the best use of every square inch. Do you have a "kitchen tour" video maybe? Would appreciate suggestions. Thanks, and I'll keep watching!
I cooked 3 meals a day in a kitchen almost an exact replica of his. I want a kitchen tour also! Compare mine to his. I have moved on to a BIT bigger kitchen so I can still use hacks 😁
Hang pots and pan from a ceiling pot rack. Dont put oils or herbs next to the stove unless youre using them DAILY so theyre refreshed often.
Plus remember whatever is near the cooking area gets coated with grease and grime. Im very selective as to what goes around my stove.
As well as curry powder use star annise and cardamon pods to the rice to boost the flavour.
My cheat code is fish sauce
THE LORD HAS SPOKEN
The ULTIMATE umami
Disgustinggg i can’t stand fish sauce
Great Video Guys. Love the curry part. Takes no courage at all. Easy.
Some of my fave cheats are Caraway seed, in soups, stews and pot roast beef - Nutmeg in white sauces and bay leaves in everything. Also, toast your spices in the bottom of the pan. Make a hot spot in your sauteed mirepoix or sofrito and toast your dry spices before you drop the tomato paste on top, fry that and mix it all together before you add your tomatoes.
Tom
One major mistake: cooking food down actually intensifies the flavour, not mellow it down.
Add balsamic to any tomato sauce (or generally tomato dish) - you don’t need the sugar, the vinegar cuts through the acid by itself (surprisingly). Also semi-caramelised/sautéd onions make it sweeter if needed
One word.ADOBO.
Chicken?ADOBO
beef?ADOBO
Fish?ADOBO
vegetables?ADOBO
rice?ADOBO
never go wrong with ADOBO
Sriracha is truly something that works as a cheat code (as simple as it is). It's versatile and works on just about anything. It saved me during my trip to Cuba a couple of years ago as the food was super bland at the resort and I was able to make things actually taste quite delicious as a result. I also made some friends through having the Sriracha.
14:25 there is an ant on top of topmost chip ınside the spice. Also there are some other little things moving on the chip!!! If you make your spices wait too long that sometimes happens btw. Eat fresh, guys.
Oh my
Try fish sauce as a salty alternative. I've used on all types of curries and even steaks! Its very versatile.
My best cheat code for people in a hurry: slow cookers.
One of my favorite sandwich condiments is the liquid from a jar of picked jalapeños. It' a lot of salt, but you only need a little.
Kimchi is my cheat.
I made indian curries based on premade curry pastes for years, mostly Patak's. When I made the paste from scratch, which does take only 30min and not hours, I never used premade pastes again. The difference is huge!